The Art of Natural Cheesemaking by David Asher

The Art of Natural Cheesemaking by David Asher published by Chelsea Green $59.95

On Tuesday 26th February, natural cheese-maker and cheese educator extraordinaire David Asher will be joining us for an intimate chat. We’ll be talking about natural cheesemaking, handcrafted cheese and sharing his love of good cheese whilst tasting some of Australia’s finest cheese courtesy of our friends at Harper & Bhlom.

If you are a cheese-maker, or interested in the idea of making your own cheese, or just a lover of cheese this is not an event to miss.

About David

David Asher is an organic farmer, farmstead cheese maker and cheese educator based on the gulf islands of British Columbia, Canada. A guerrilla cheese-maker, David does not make cheese according to standard industrial philosophies; rather he explores traditionally cultured and more organic methods of cheese-making.

David offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking.  Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheese-making style.  His workshops teach a cheese-making method that is natural, DIY, and well suited to the home kitchen or artisan production. David is currently on a cheese teaching tour in Australia and we are very lucky to be able to have him spend time with us; courtesy of our friends at The Fermentary

David is also the author of one of the best books we know on artisanal cheese-making: The Art of Natural Cheesemaking: using traditional, non-Industrial methods & raw ingredients to make the world’s best cheeses.

About the Book

Both a manual and a manifesto, The Art of Natural Cheesemaking contains all you need to know about making handcrafted cheese – really!  And if you need more convincing….

“Finally, the cheesemaking book I’ve always wanted to read! For anyone interested in traditional, low-tech cheesemaking, The Art of Natural Cheesemaking will be an empowering tool.”


          — Sandor Ellix Katz, author of The Art of Fermentation, from the Foreword

“David Asher’s book is brave and important, teaching us to tend to what matters by helping us understand process before recipes.  This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.”       


 — Shannon Hayes, author of Radical Homemakers

The Art of Natural Cheesemaking is a breakthrough book. The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.”       


 —Richard McCarthy, executive director, Slow Food USA

“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you—even if you’d just like to dabble in your kitchen.”     


Sally Fallon Morell, president, the Weston A. Price Foundation

During the evening we’ll also be tasting and exploring some of Australia’s best handcrafted cheese courtesy of one of our favourite cheese dealers

Please join us for a fascinating evening

Surface Ripened Blue Cheese ©Kelly Photography

FAQs

Can I buy/pre-order signed copies of The Art of Natural Cheesemaking?

Yes – copies will be available for signing and purchase on the night – $59.95.  If you can’t attend we can organise to post signed copies to you.  Postage (tracked & insured): Victoria $7.95; Australia wide $9.95; overseas we’ll quote.

I’ve already purchased the book – can I bring it to be signed?

Well…to be honest…we’d rather you didn’t…we do these events to sell books. We subsidise our events by the sale of books on the night. We would prefer not to have to increase our event fee. If you did want to bring a book along for signing, please consider buying a book in-store on the night to support our events.

Are there ID requirements or an age limit to enter the event?

As alcohol may be served, attendees must be 18+ or accompanied by a parent/guardian

 What are my transport/parking options getting to the event?

If you have been to one of our events before, please note we have moved to the northern side of the Queen Victoria Market.  Our new address is 115-121 Victoria Street (next to A Shed)

We recommend public transport.

The 19, 20, 57 (Elizabeth St)and 55 (William & Peel St) trams go past the Queen Victoria Market and run frequently.  We are in the Free Tram Zone and are a short 50m walk from the Elizabeth St Queen Victoria Market stop and the Peel St Queen Victoria Market stop.  Melbourne Central and Flagstaff railway stations are two blocks away.

Parking restrictions apply in the Melbourne CBD until 8.30pm.  You can park on Queen Street near the corner of Victoria Street.  There are limited parking spaces on Victoria Street.

 Is my registration/ticket transferable?

Yes – to another person – just have them present your ticket on the evening.  

What is the refund policy?

Tickets are not refundable but can be transferred if you can’t attend. 

Allergies

 Please advise of any food allergies or intolerances.

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